BritishEasy · Hot
Almond Flour and White Bread Apple Crumble
A thrifty apple crumble where stale white bread transforms into golden crisp crumbs alongside almond flour for a nutty, zero-waste topping over warm spiced apples.
Prep
15 min
Cook
32 min
Total
47 min
Method
1
Preheat oven to 180C. Toss the sliced apples with white sugar, cinnamon, and lemon juice in a mixing bowl until evenly coated. Transfer to a 9x9 baking dish.
2
In a food processor or by hand, combine torn white bread pieces, almond flour, cold cubed butter, brown sugar, and salt. Work the mixture until it forms coarse, crumbly clusters with some butter pieces still visible.
3
Scatter the crumble topping evenly over the apples, pressing slightly so it adheres. Place dish on a baking sheet (to catch any juices). Bake 28-32 minutes until topping is deeply golden brown and apples are bubbling at the edges.
4
Let rest 5 minutes before serving warm. It holds together better on day two — the breadcrumbs meld with the almond flour for a chewier, more cohesive crust. Serve alone or with yogurt if you like.
C
Nutri-Score
Fair balance
A–E · lower is better · score 7
Calories
398
per serving
High in sugar · 34gCalorie-dense · 398 kcalSource of fibre · 6gLow salt · 135mg
Protein
7g
Carbs
45g
Fat
24g
Sat. fat
7g
Fiber
6g
Sugar
34g
Sodium
135mg
VegetarianDiabetesLow SodiumHigh Fiber
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.2
per serving
ACarbonAEU all-round· both agree
Water
0.6m³
Land
13Pt
Runoff
0.03g P
Butter, cold and cubed drives 39% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
3
Sweet
5
Salty
2
Sour
1
Bitter
4
Spicy
Textures
CrispyTender
Aromas
HerbalSmoky
Kitchen Equipment
Safety & Storage
Allergen Warning
This recipe contains almond flour (tree nuts) and butter (milk), both common allergens. Do not serve to individuals with tree nut or dairy allergies.
White bread contains gluten. Not suitable for individuals with celiac disease or gluten intolerance.
Cross Contamination
Use dedicated equipment for allergen-sensitive individuals. Clean food processor thoroughly between uses if also processing allergen-free items.
When preparing for allergen-sensitive guests, prepare and store crumble separately before combining with apple filling to prevent cross-contact.
Cooking Temperature
Bake at 180C for 28-32 minutes until topping is golden brown and apples bubble at edges. Ensure internal temperature of fruit filling reaches safe temperature.
Storage
Refrigerate within 2 hours of baking. Store in airtight container. The dish holds together better on day two but must be refrigerated.
Shelf Life
Consume within 2-3 days when refrigerated. The butter content makes proper cold storage essential for food safety.
Handling
Let rest 5 minutes before serving to allow juices to set. Use caution with hot baking dish and escaping steam.
Pro Tips
Technique
Pulse the bread in pulses — you want uneven chunks, not uniform crumbs. Some should be the size of peas, others thumbnails. That unevenness creates pockets of crisp and chewy when it hits the hot apples.
Substitution
Any bread works here, actually. Sourdough gives a pleasant tang, whole wheat adds earthiness — just ensure it's truly stale. A薄片 of moisture is the enemy of a good crumble.
From the chef
Stale bread is not a problem to be solved — it is a texture waiting to happen. When this loaf abandoned its soft life on day three, I gave it a purpose: torn roughly, tossed with almond flour and cold butter, it becomes a crumble topping worthy of golden-brown redemption over warm spiced apples. This is what I mean when I say nothing in my kitchen ever truly ends.
TagsThriftyZero WasteComfort FoodBakingAppleCrumble
AllergensTree NutsWheatGlutenMilk
Source: generated · June 12, 2026